Mexican Steak with Mushrooms and Peppers

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Sometimes it’s fun to get really creative with the grill, and start throwing on whatever you can dream up, or venturing into new ingredients you’ve never even heard of. But other days, you just need a classic recipe that everyone likes, something that doesn’t send you haring off to three different specialty stores for lamb fat, Cassia cinnamon, and Chinese broccoli.

So for those nights when “adventurous” just isn’t in the cards, here’s a simple taste of summer to pile on your plate: Southwest-style grilled steak. Without requiring any fancy ingredients, the meat and the marinade both get a delicious dose of flavor from cumin, chili powder, and garlic. And topping it all off with sliced avocado adds a bit of contrast as a finishing touch.

For the vegetables here, you can use any kind of mushroom: it’s always best to go with whatever is in season. You can also use any color or variety of bell pepper: go sweeter with red and yellow, or turn up the crunch with green.

This steak would make a perfect filling for some Paleo-friendly taco shells, but it would also be just as delicious with a topping of your favorite homemade salsa. Bring out a pitcher of home-brewed lemonade and you’ll have everything ready for a no-fuss barbecue meal.